A classic Punjabi comfort food featuring spicy, sun-dried lentil dumplings (wadiyan) and tender potatoes simmered in a robust onion-tomato gravy. It's hearty, flavorful, and pairs perfectly with hot rotis.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving
281cal
7gprotein
40gcarbs
11g
Ingredients
6 pieces Punjabi Wadiyan (Amritsari wadiyan are recommended)
3 medium Potatoes (Peeled and cubed into 1-inch pieces)
2 medium Onion (Finely chopped)
2 medium Tomatoes (Pureed)
3 tbsp Mustard Oil (Can substitute with any vegetable oil)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Aromatic Aloo Wadiyan with soft Phulkas – a hearty, homestyle comfort food that's truly soul-satisfying!
This punjabi dish is perfect for lunch or dinner. With 590.55 calories and 16.599999999999998g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
2.5 cups Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Fry the Wadiyan
Gently break the wadiyan into 2-3 smaller, bite-sized pieces. This helps them cook evenly.
Heat 2 tablespoons of oil in a heavy-bottomed pan or pressure cooker over medium-low heat.
Add the wadiyan pieces and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become fragrant. Be careful not to burn them.
Remove the fried wadiyan with a slotted spoon and set them aside on a plate.
2
Prepare the Masala Base
In the same pan, add the remaining 1 tablespoon of oil. Heat it over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Add the tomato puree, turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
Cook this masala mixture for 7-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides. This step is crucial for a flavorful gravy.
3
Simmer the Curry
Add the cubed potatoes and the fried wadiyan to the cooked masala. Gently stir for a minute to coat everything well.
Pour in 2.5 cups of hot water and add salt. Stir to combine.
Bring the curry to a rolling boil, then reduce the heat to low.
Cover the pan and let it simmer for 20-25 minutes, or until the potatoes are fork-tender and the wadiyan have softened completely.
Alternatively, if using a pressure cooker, secure the lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally.
4
Finish and Serve
Once cooked, check the consistency. If the gravy is too thick, add a little hot water. If too thin, simmer uncovered for a few more minutes.
Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld.
Serve hot with roti, paratha, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
